Chinese Breakfast Delight: Scrumptious Eggs and Shiitake Mushroom Congee with Crispy Fried Rice Cakes

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups uncooked jasmine rice 6 cups water 1/2 teaspoon salt, divided 2 cups shiitake mushrooms, sliced 4 large eggs 1 tablespoon vegetable oil Green onions, chopped, for garnish Soy sauce, to taste

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear.
2. In a large pot, combine the rinsed rice, water, and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low and cover. Cook for about 18 minutes or until the rice is fully cooked and has absorbed all the water.
3. Meanwhile, prepare the congee by whisking together the eggs and 1/4 teaspoon salt in a bowl. Heat the vegetable oil in a non stick skillet over medium heat. Pour the egg mixture into the skillet and cook until set. Gently fold the cooked egg into an omelet shape, then transfer to a plate and let cool.
4. Once the rice is fully cooked, add the sliced shiitake mushrooms to the pot and stir well. Cover and cook for another 10 minutes, allowing the flavors to meld together.
5. When ready to serve, portion the congee into individual bowls and place a crispy fried rice cake in each bowl. Slice the egg omelet into strips and place on top of the congee. Garnish with chopped green onions and drizzle with soy sauce to taste.

Chef’s Insight

The secret to perfect fried rice cakes is a high heat to achieve crispiness while maintaining a soft interior.

Notes

Feel free to add other ingredients such as Chinese sausage or bacon for added flavor and protein.